Childrens Easy Lamb and Bean Casserole

PREPARATION TIME 15 MINUTES COOKING TIME 2 HOURS MAKES 2 CUPS

2 teaspoons olive oil 1 clove garlic, crushed
1 small brown onion (80gl, chopped coarsely
1 small carrot |70g], chopped finely
1 trimmed celery stick (lOOgl, chopped finely
250g diced lamb shoulder 2 cups (500ml) chicken stock 425g can diced tomatoes
300g can mixed beans, drained
A cup finely chopped fresh flat-leaf parsley

1 Heat oil in medium saucepan; cook garlic, onion, carrot and celery, stirring, until onion softens.

2 Add lamb, stock and undrained tomatoes; bring to a boil. Reduce heat; simmer, covered, 1 hour.

3 Add beans; simmer, uncovered, about 1 hour or until lamb is tender. Stir in parsley.


TIP Freeze any remaining casserole, covered, for up to 3 months.


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